Ingredients

Method

• 1 large green cabbage, cut into wedges
• olive oil, for frying
• sea salt, to taste
• freshly ground black pepper, to taste
• 8 pork rashers
• 2 T olive oil
• mashed potato, for serving
For the green peppercorn gravy:
• 2 shallots, sliced
• 1 T olive oil
• 2 T green peppercorns, liquid drained
• 5 g thyme, chopped
• ½ cup white wine
• 1 x 500 ml carton Woolworths organic chicken stock
• 100 g crème fraîche

Method

Ingredients

1. Preheat the oven to 180°C. Place the cabbage in a deep baking tray and bake for 20–30 minutes, or until the edges are golden and the cabbage is cooked through.

2. Heat a griddle pan over a high heat. Coat the rashers in olive oil and cook for 4 minutes on each side. Place in the same baking tray as the cabbage and bake until crispy.

3. To make the green peppercorn gravy, caramelise the shallots in the olive oil in a medium saucepan, then add the peppercorns, thyme and white wine. Once the wine is bubbling, add the stock. Bring to the boil and reduce by about half. Reduce the heat and add the crème fraîche. Whisk to combine and check the seasoning. Pour into the same tray as the rashers and cabbage to release the flavour at the bottom of the pan. Serve hot with mashed potato.

Find more pork recipes here. 

Photographs: Myburgh du Plessis
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Schwrdtfeger